A very special way to prepare liver skewers. The Boulfaf which could be translated as the "wrapped" is an essential of the feast of "Eid El Kebir" in Morocco.

We start with a first half-cooking of liver blocks on the barbecue. They are then cut into small pieces (cubes). Each piece is wrapped in a caul strap (fat). Seasoning required: cumin, paprika, salt. Before putting them on skewers which are always cooked on the barbecue.

The fat is used to nourish the liver pulpit, relatively dry.

During the fest of Eid El Kebir (Muslim fest), it is even the first dish we eat, prepared from the sacrificed animal. It is also one of the specialties that is exchanged between families and neighbors.

Related food

Offals in Morocco are considered as a prime food. In the moroccan "Cordas", they are marinated in a salty and spicy mixture before being put to dry in the sun. This helps to conserve them a long time without putting them in the refrigerator.

[autoTrans]<br>In general, this specialty is prepared in the homes especially during the time of the festival of the sheep with offal still fresh which one cooking to obtain a kind of spicy stew with pieces of guts, lungs, liver and heart .